據(jù)了解，這種食品酶來自雞蛋，旨在用于釀造過程、奶酪生產(chǎn)的牛奶加工以及葡萄酒和醋的生產(chǎn)。

 

　　經(jīng)過評估，專家小組得出結論，該食品酶在預期的使用條件下不會引起安全問題，但在易感人群中發(fā)生的已知不良過敏反應除外。部分原文報道如下：

 

　　The food enzyme lysozyme (peptidoglycan N-acetylmuramoylhydrolase; EC 3.2.1.17) is produced with hens' eggs and submitted by DSM Food Specialties BV. It is intended to be used in brewing processes, milk processing for cheese production as well as wine and vinegar production. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 4.9 mg TOS/kg body weight per day. This exposure is lower than the intake of the corresponding fraction from eggs, for all population groups. Egg lysozyme is a known food allergen. The Panel considered that, under the intended conditions of use, the residual amounts of lysozyme in treated beers, cheese and cheese products as well as wine and wine vinegar may trigger adverse allergenic reactions in susceptible individuals. based on the data provided, the origin of the food enzyme and an exposure to the food enzyme comparable to the intake from eggs, the Panel concluded that the food enzyme lysozyme does not give rise to safety concerns under the intended conditions of use, except for the known adverse allergic reactions that occur in susceptible individuals.

 

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